Summary

Ingredients

For the shortcrust pastry:

• 100 g suar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 1 egg (s)
• 100 g mararine
• 200 g flour
• 1 teaspoon Baking powder
• Margarine for the mold

For covering:

• 4 apples, possibly 5, depending on the size
• 0.75 liter ¾ apple juice
• 175 grams sugar
• 2 packs vanilla sugar
• 2 sachets pudding powder (vanilla flavor)

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Instructions

1. For the dough, stir together the sugar, vanilla sugar, a pinch of salt, an egg and the margarine until creamy. Then stir in the flour and baking powder. It is best to use dough hooks for this.
2. When everything is well mixed, put the dough in the refrigerator so that it doesn`t stick too much during further processing. Grease and prepare a springform pan (approx. 26-28 cm in diameter).
3. For the topping, the apples are peeled and cut into small pieces. Then prepare the pudding, which is made with apple juice (instead of milk). The apple juice is heated in a large saucepan. But keep about 1/8 in the measuring cup to stir up custard powder, vanilla sugar and sugar.
4. When the juice boils, remove the saucepan from the stove and add the mixed custard powder. Bring to the boil again briefly, stirring constantly. When the pudding slowly thickens, you can turn off the stove and add the apple pieces to the pot. Mix everything together and set the pudding aside.
5. Now take the dough out of the fridge and press it into the mold, then pour in the apple pudding mixture and put the cake in the oven at 150 ° C (hot air) on the middle rack. The cake is ready after about 60 minutes. If it still looks too pale, just leave it in the oven for a few minutes longer.